Ingredients

The following ingredients have 10 Servings
  • For the fritter:
  • 2 1/2 Cups Baby Carrots (360g)
  • 1 1/2 Cup Corn Kernels
  • 1/4 Cup Coconut flour
  • 2 tsp Cumin powder
  • Generous pinch of salt and pepper
  • 1/2 Cup Cilantro (roughly chopped)
  • 2 Large egg whites
  • 1/4 Cup Olive oil
  • For the toppings:
  • 5 eggs
  • 5 Slices of turkey bacon
  • 1/4 Cup mashed avocado (about 1/2 of a small avocado)
  • 1/4 Cup Non-fat Plain Greek Yogurt
  • Salsa

Instruction

  • Place the eggs in a large potand just cover with water. Bring to a boil over high heat and boil for 6 minutes. Drain the water and set aside to cool.
  • To make the fritters:
  • Using alarge food processor,crush the carrots and corn until they are finely chopped.
  • Dump the mixture into a large kitchen towel, and ring out ALL the excess water. It's a bit of a workout, but make sure you get it all and the mixture is nice and dry.
  • In alarge bowl, mix the carrot/corn mixture with the coconut flour, cumin powder, salt, pepper, cilantro and egg whites. Mix well.
  • Heat 1/4 Cup of olive oil in a large pan over medium heat. *
  • Using a 1/4 cup scoop, form the carrot mixture into 10 patties. I found it easiest to really compact them into balls and slightly flatten them, and the finish flattening them with a spatula in the pan. It's ok if they crumble a little bit, as you can easy reform them in the pan.
  • Cook until the bottom is golden brown, about 1-2 mins. Flip carefully and repeat.
  • To make the toppings:
  • While the fritters cook, heat a large pan to medium/high heat and cook the bacon until golden brown, about 1-2 minutes/side. Cut each slice in half and set aside.
  • Blend the mashed avocado and Greek yogurt in a food processor until smooth and well combined.
  • Peel the eggs, cut in half and scoop out the hard yolk.
  • To assemble:
  • Spread as much salsa as you want on each fritter and then top each with half a slice of bacon and half an egg white. Top with a dollop of avocado crema.
  • DEVOUR.